Monday, October 6, 2014

The Goofy Goblins Strike Again!

 They're baaaack!

October has arrived and our Goofy Goblins have returned...  And none too soon!

They crept the dead of night and left a little Family Night treat.  The goblins have a gift of knowing, and seeing all that goes on in our little haunted home.  If they like what they see they often leave a ghoulish trick...or sweet.

A large canister of 3 flavored Halloween popcorn magically appeared while all was quiet.  It had an important message attached:  I've got my eyes on YOU!  

Maybe a warning for future deliveries??

Eyeballs were detached and ready for view.

Tag here.

I wonder when our Scary Skeleton will visit?

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Monday, September 29, 2014

Pumpkin Bars-MMMmmm Monday

o    4 eggs
o    1 2/3 cups granulated sugar
o    1 cup vegetable oil
o    1 (15 ounce) can pumpkin
o    2 cups all-purpose flour
o    2 teaspoons baking powder
o    2 teaspoons ground cinnamon
o    2 teaspoons pumpkin pie spice
o    1 teaspoon salt
o    1 teaspoon baking soda
o    1 (8 ounce) package cream cheese, softened
o    1/2 cup unsalted butter, softened
o    2 cups powdered sugar
o    1 teaspoon vanilla extract

1.    Preheat the oven to 350 degrees.
2.    Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
3.    For a thick cake-like bar: Spread the batter into a greased 13 by 9-inch baking dish. Bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.
4.    Let cool completely before frosting.
5.    To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.  Original recipe found here.

     These were so delicious that I decided to share.

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Monday, September 22, 2014

Trick or Treat, Something Sweet-MMMmmm Monday

It's not October yet but I'm thinking Halloween.  Maybe it's because every time I turn around I see a ghoul or a goblin ready for purchase.  There are plenty of fun tricks and treats to buy but what could be better than good old fashioned, homemade cookie-in-a-jar.  

I found the jars at Taipan for $3.00.  They are just right for the average 2 inch scoop cookie.

This cookie (see recipe below) is great for freezing.  When I need a quick "Hey I'm thinking about you" treat for a friend or neighbor, I'm able to pull out the already baked cookies from the freezer. 

Stack them in a cute jar.

Add a fun tag.

And have a SPOOKtacular giftie.

Peanut Butter Cookies with Chocolate Chips
1 cup margarine (2 cubes)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
Cream together in large bowl.
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Mix together and add to creamed mixture.
Add 12 oz. pkg. chocolate chips (or fall M&Ms).  Bake at 375 degrees for 10-13 min.

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Monday, September 15, 2014

Conference Quiche

In a couple of weeks we will be participating in our semiannual General Conference of The Church of Jesus Christ of Latter Day Saints.  We are invited to the Conference Center to listen (if local and have tickets), or we can participate by live broadcast via radio, television, and satellite.  

Often times my family looks forward to listening {watching} in our home, still in pajamas with the traditional pancake breakfast and fixins.  

I'm not a huge pancake fan but love the fixins.  This conference quiche is a must have in my {recipe} book!  
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Conference Quiche
1 unbaked 9” pastry shell               2 whole eggs
8 strips bacon                                   ½ cup heavy cream
1 chopped onion                               ½ tsp. salt
1 tsp. bacon fat                                 ¼ tsp. nutmeg
Pinch of salt                                      dash of cayenne
2 egg yolks                                         ½ cups grated Swiss cheese

Fry bacon until crisp.  Saving 1 tsp. bacon fat, drain off remainder.  Crumple bacon.  Set aside.  Sauté onion in bacon fat with salt until golden.  Remove.  Drain on paper towels.  Beat egg yolks, whole eggs, cream, salt, nutmeg, and cayenne.  In unbaked pastry shell, layer cheese, bacon and onion.  Pour egg mixture on top.  Bake at 375 deg. For 35 to 40 min (until set).  Cut into narrow wedges.  Serve hot or cold.  Can be made ahead of time and frozen.  Defrost before baking.

Original recipe came from our good friend Abby H.  

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Monday, September 8, 2014

Scotcharoos-MMMmmm Monday

This is one of my favorite go-to recipes when I need a quick bar cookie.  It's been around for years and has proven to be a definite crowd pleaser.  Left-overs=Nope!

¼ cup butter
½ cup peanut butter
4 cups mini marshmallows
1 tsp. vanilla
6 cups Rice Krispies
1-11oz bag butterscotch chips (Guittard)
1-11oz bag milk chocolate chips (Guittard)

Melt butter in microwave.  Mix in peanut butter and microwave for 20 seconds.  Add marshmallows and coat with butter/p-nut butter mixture.  Microwave mixture for 30 seconds.  Mix until smooth.  Add Rice Krispies, stir gently until coated.  Lightly press into a buttered 13 X 9 inch pan and let cool.

Once cool melt both bags of chips together.  Evenly spread onto bars.  Cool.  Cut into squares when set.


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Saturday, August 16, 2014

School Locker Boxes

It's been a great, busy summer.  We've got lots to blog about but thought we'd dive right into SCHOOL fun.  My kids would not necessarily put school and fun in the same sentence but here we go...
Thought I'd share a little school idea-Locker Boxes.

My daughter is beginning her 7th grade year in Jr. High.  She has a brand new Jr. High to attend with pristine new lockers.  We're a little nervous about the new locks on the lockers and hope they won't be a problem.  You know those recurring dreams that you're late for class and your locker won't open...
Well once it's open, it's pure fun!

We shopped for some locker decor at several stores.  I was amazed at the selection that was being offered.  Everything from wall paper to chandeliers...for a LOCKER!  We decided on a magnetic mirror, pencil cup and a cute frame with a "Don't forget to be AWESOME today" quote.

Then we thought it might be nice to put together a locker box...for those 7th grade emergencies.

This two sided plastic organizer was found at Hobby Lobby.  One side is school supplies, the other side contains treats to share.

We didn't want to leave my 10th grade son out so we created a "non-cutsie" version of the locker box.  All he wanted were mints and more mints with a few peach rings....oh and a huge box of fishy crackers.

We are set at least for a few weeks!

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Wednesday, July 9, 2014

Tiny Fruit Tarts-MMMmmm Monday

Served these delicious fruit tarts at a Bridal Shower a couple of weeks ago.  They were delicious finger food and so Summery.
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"These two-bite desserts make for easy eating and no mess."  
Recipe came from Karry Hosford, St. Francisville, La.

Tiny Fruit Tarts
1 (9.5 ounce) package of Pepperidge Farm Puff Pastry Cups
1 cup chopped strawberries
1 tablespoon granulated sugar
1 cup mascarpone cheese of cream cheese, softened
5 tablespoons pow. sugar, divided
1 teaspoon vanilla extract
Finely grated rind of 1 lemon

1.  Preheat oven to 400 degrees.
2.  Remove pastry cups from package and break along scored lines.  Place cups on an ungreased baking sheet with the circle cut-outs up.  Bake 20 min. or until golden brown and puffed.  Using the end of a wooden spoon handle, press down into centers of hot pastry cups to create fillable centers.
3.  Combine strawberries and sugar in a small bowl and set aside.
4.  Beat mascarpone, 4 tbsp. pow. sugar, vanilla and lemon rind with mixer until light and fluffy.  Spoon mixture into the bottom of pastry cups; top with strawberry mixture.  Sprinkle with remaining powdered sugar.  Makes 24 tarts.

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